Tuesday, April 17, 2012

Sweet Lamb Curry




Lamb curry is a great way to serve lamb, and this particular recipe is a favourite curry in our family. The fruit and curry tastes seem to have a special affinity for each other.We don't want to be eating bananas and raisins on a regular basis, but as a part of this seasonal curry it's a nice occasional treat.


Serve this with cauliflower rice (or regular white rice as an occasional treat), and a side dish of cucumber slices mixed with a little sour cream, sliced yellow onion, and dill.  (see photo below) You can also top it with toasted coconut.


Ingredients :

-  3 tablespoons of coconut flour
-  salt and pepper to taste
-  3 1/2 lbs. cubed lamb stewing meat
-  6 tablespoons of butter
-  2 large chopped onions
-  3 tablespoons of a good curry powder blend
-  1 large Granny Smith apple - peeled, cored and cubed
-  1 large banana, sliced
-  1 cup of chicken stock
-  1/2 cup of raisins
-  1 tablespoon of lemon juice
-  chopped cilantro and toasted coconut for garnish

Directions :

-  Put the flour, salt and pepper into a plastic bag, add the cut up lamb, and shake until everything is evenly coated with the flour.
-  Melt half of the butter in a large pot over medium heat.  Cook the lamb in batches until browned on all sides. Put the lamb into the slow cooker.
-  Reduce the heat slightly and add the remaining butter.  Stir in the onions and cook until they are soft. -  Add the curry powder and cook just until you can start to smell the spice.  Scrap all this into the slow cooker as well.
-  Pour some of the chicken stock into the pan and deglaze it, pouring the liquid into the slow cooker.
-  Add the apples, banana, raisins and the rest of the stock and cook on low for 8 hours or on high for 4 hours until the meat is tender.
-  Stir in the lemon juice just before serving.

(will freeze) Stir in the lemon juice before dividing into freezer containers.




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